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Hey @erblove, sounds very good, let us know how it turns out and post a pic or two if you can.

I noticed you said you soaked your apple and cherry wood. One of the early tips I learned on this forum was that soaking i probably unnecessary. Basically 'Water at high temp produces steam while wood at high temp produces smoke'. In general it's preferable to expose your cook to delicious smoke rather than bark softening steam. Give it a try some time and see what you think of the results, one fewer step in the total process.

Nicely done and I hope it was delicious as it looked!
As for the soaking, it's not necessary at all, in fact it's counterproductive! You want a nice thin blue smoke coming out of the daisy wheel. Your meat should be cold and wet with water when you put it on. Cold, wet meat literally sucks up smoke! Check out amazingribs.com for a cross reference on the cold and wet. Here's to many more successful and enjoyable cooks!